Louisiana Orange Flower Macaroons

Ingredients

• Ten orange flowers
• Two pounds of white sugar
• Seven eggs

Directions

1. Take a cup of freshly gathered petals of the orange flower, and cut them in half with scissors. 
2. Pour the cut petals into two pounds of dry, sifted white sugar. 
3. Beat the whites of seven eggs to a stiff froth. 
4. Add the orange flowers and sugar to the egg whites and mix. 
   
5. Drop this mixture on white paper in small cakes, and bake in a slow oven (do not let them brown).

Source — La Cuisine Creole
Prepared by Francisco Simoncini
Louisiana Anthology
July 9, 2021

Louisiana Orange Flower Macaroons

Ingredients

• Ten orange flowers
• Two pounds of white sugar
• Seven eggs

Directions

1. Take a cup of freshly gathered petals of the orange flower, and cut them in half with scissors. 
2. Pour the cut petals into two pounds of dry, sifted white sugar. 
3. Beat the whites of seven eggs to a stiff froth. 
4. Add the orange flowers and sugar to the egg whites and mix. 
   
5. Drop this mixture on white paper in small cakes, and bake in a slow oven (do not let them brown).

Source — La Cuisine Creole
Prepared by Francisco Simoncini
Louisiana Anthology
July 9, 2021

White Compote of Apples

Ingredients

• 6 large apples 
• 1 pint of water 
• Juice of 1/2 a lemon (approx. 2 tablespoons) 
• 1 cup of sugar 

Directions

1. Cut the apples in half and remove all the seeds. 
2. Simmer the apples in water, lemon juice, and sugar until tender.
3. Once apples are sufficiently tender, remove apples from syrup and place them in a dessert dish. 
4. Continue to boil the syrup until rich and clear, then pour syrup over the apples. 

Source — Creole Cookery Book
Prepared by Jordan Eyler 
Louisiana Anthology
June 9, 2021

White Compote of Apples

Ingredients

• 6 large apples 
• 1 pint of water 
• Juice of 1/2 a lemon (approx. 2 tablespoons) 
• 1 cup of sugar 

Directions

1. Cut the apples in half and remove all the seeds. 
2. Simmer the apples in water, lemon juice, and sugar until tender.
3. Once apples are sufficiently tender, remove apples from syrup and place them in a dessert dish. 
4. Continue to boil the syrup until rich and clear, then pour syrup over the apples. 

Source — Creole Cookery Book
Prepared by Jordan Eyler 
Louisiana Anthology
June 9, 2021

Asparagus on Toast

Ingredients

• Half a pound of fresh asparagus
• Six cups of salted water
• Two slices of bread
• Half a tablespoon of butter

Directions

1. Check that the stalks are crisp and tender. If they are not, do not use them. 
2. Cut off nearly all the horny white parts.
3. Tie the asparagus in neat bunches, and boil in salted water for half an hour. 
   
4. Take them out, and let them drain for a minute. 
5. 
   Lay on buttered toast; make sure all of the heads are facing the same way. 
6. Cover with warm melted butter. 

Source — La Cuisine Creole

Prepared by Francisco Simoncini
Louisiana Anthology
June 9, 2021

Asparagus on Toast

Ingredients

• Half a pound of fresh asparagus
• Six cups of salted water
• Two slices of bread
• Half a tablespoon of butter

Directions

1. Check that the stalks are crisp and tender. If they are not, do not use them. 
2. Cut off nearly all the horny white parts.
3. Tie the asparagus in neat bunches, and boil in salted water for half an hour. 
   
4. Take them out, and let them drain for a minute. 
5. 
   Lay on buttered toast; make sure all of the heads are facing the same way. 
6. Cover with warm melted butter. 

Source — La Cuisine Creole

Prepared by Francisco Simoncini
Louisiana Anthology
June 9, 2021

Roast Fowl

Ingredients

• 1 fowl
• Salt
• Black Pepper
• Bread sauce, egg sauce, or parsley and butter

Directions

1. Clean the fowl thoroughly
2. Roast for 20 minutes. Larger fowl may take up to 45 minutes.
3. Serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.
4. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 9, 2021